1 oz Tequila
1 oz Cynar
1⁄2 oz Dry sherry
1 twst Orange peel (flamed)

Stir, strain, up.

Cocktail summary
Created by
Jamie Boudreau, Canon, Seattle, WA.
Is an
authentic recipe
Not yet rated
3.5 stars
(11 ratings)
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From other users
  • Made with Espolon blanco. Tasty, but a bit forward on cynar. Would make again and test a Reposado or different ratios. — ★★★★
  • Tasty but nothing super surprising. Also quite small. Up the sherry, probably? 3.5★
  • Very nice notes from the sherry and orange bitters. Perhaps a bit to sweet. — ★★★★
  • Made with blanco. Easy drinking, with a lightly bitter finish. It is a little small as noted. — ★★★★
  • Very good. Tequila and Cynar marry well together, and the orange notes are excellent, with the sherry moderating. I would add to it: 1.5 oz tequila, 3/4 oz sherry, maybe a dash more Cynar, to fill out the glass. — ★★★★
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What style of sherry would you recommend, Rafa? I'm thinking something on the dry side ...

Hello Leslie,

You are correct, the recipe calls for a dry sherry. I've updated this entry accordingly. I imagine an amontillado would be ideal, but I used a fino and enjoyed the drink, and an oloroso would probably make a fine drink as well, though a rich and nutty one.

With a dry sherry, this is nearly identical to the Choke Artist cocktail, with the main difference being the different quantities of bitters. I imagine that Boudreau is measuring out of a Yarai bitters dasher like he uses at Canon; these give smaller dashes than standard bottles, and one or two dashes out of a bottle of say Regan's is possibly closer to the recipe as Boudreau makes it.